Name: Sheet Pan Peri-Peri Tofu and Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vegetarian
Ingredients: 15 ounce block firm or extra-firm tofu, pressed for at least 15 minutes, then sliced into 1/2” thick slices or torn into pieces; 1 small red onion, sliced into 1/4” thick wedges; 2 cups yukon gold potatoes, peeled and cubed into 3/4” to 1” cubes; 1 red bell pepper, or a mix of red and green bell peppers, chopped into 1” slices; 1 ear sweet corn, cut into 1” pieces; 1 to 2 garlic bulbs; 1/4 cup roasted red bell pepper, or fresh red bell pepper; 3 tablespoons peri-peri sauce, or more or less depending on heat level; 2 tablespoons red onion; 3 cloves garlic; 1 teaspoon dried oregano, or 1 tablespoon fresh oregano; 1 teaspoon paprika, or a mix of paprika and smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon oil; 2 to 3 tablespoons water; 1/2 cup non-dairy yogurt; 1 tablespoon lemon juice, or more, to taste; 1/4 cup chopped cilantro; roasted garlic cloves from above; 1/4 teaspoon salt; 1/4 teaspoon black pepper, or pepper flakes; lemon juice; peri-peri sauce; chopped cilantro, parsley, or basil

Ingredients

Scale

15 ounce block firm or extra-firm tofu, pressed for at least 15 minutes, then sliced into 1/2” thick slices or torn into pieces
1 small red onion, sliced into 1/4” thick wedges
2 cups yukon gold potatoes, peeled and cubed into 3/4” to 1” cubes
1 red bell pepper, or a mix of red and green bell peppers, chopped into 1” slices
1 ear sweet corn, cut into 1” pieces
1 to 2 garlic bulbs
1/4 cup roasted red bell pepper, or fresh red bell pepper
3 tablespoons peri-peri sauce, or more or less depending on heat level
2 tablespoons red onion
3 cloves garlic
1 teaspoon dried oregano, or 1 tablespoon fresh oregano
1 teaspoon paprika, or a mix of paprika and smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon oil
2 to 3 tablespoons water
1/2 cup non-dairy yogurt
1 tablespoon lemon juice, or more, to taste
1/4 cup chopped cilantro
roasted garlic cloves from above
1/4 teaspoon salt
1/4 teaspoon black pepper, or pepper flakes
lemon juice
peri-peri sauce
chopped cilantro, parsley, or basil

Cook Mode Prevent your screen from going dark

Instructions

Begin by pressing the tofu to remove excess moisture, then slice or tear it into your desired shapes.
Next, prepare the vegetables by slicing them accordingly, along with cutting the ends off the garlic bulbs to reveal the cloves.
In a blender, blend all the peri-peri marinade ingredients together until smooth, adding lemon juice for extra tang, if desired.
Marinate the tofu by mixing it with some of the peri-peri marinade in a bowl. Allow it to sit for 15 minutes or longer if you prefer more flavor.
Toss the remaining marinade with the chopped vegetables, keeping the garlic aside for now, and set aside some marinade for basting.
Grease a sheet pan with a bit of oil. Place the marinated tofu on one side and the vegetables on the other, ensuring everything is in a single layer.
Position the garlic bulbs on the edge of the sheet pan, drizzling them with a teaspoon of oil, then cover them with foil.
Bake the dish at 415° F (215° C) for 30 to 35 minutes, flipping the tofu halfway through and brushing with reserved marinade.
Continue baking until the potatoes are tender and the tofu has a slight crisp on the edges.

Notes

For a spicier dish, increase the amount of peri-peri sauce used.
You can add additional vegetables, like zucchini or asparagus, to the sheet pan as desired.
Ensure the tofu is well-pressed for optimal texture.

Author: Sarah
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dishes
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 318
Sugar: 6g
Sodium: 400mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg